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Easy Cozy Roasted Butternut Squash Soup with Sage Brown Butter

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A warm, comforting soup made with roasted butternut squash and finished with a nutty sage brown butter. It’s simple enough for a weeknight but elegant enough for guests.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed but left whole
  • 2 tablespoons olive oil
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon ground nutmeg (optional)
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, a generous pinch of salt, and a few grinds of black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until the squash is tender and edges are caramelized.
  3. While the vegetables roast, heat a drizzle of olive oil in a large pot over medium heat. Add the roasted onion and garlic (save the squash for later) and cook for 2 minutes.
  4. Add the vegetable broth and roasted squash cubes to the pot. Bring to a gentle simmer over medium-high heat, then reduce heat to low and cook for 10 minutes.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a countertop blender, being careful with hot liquid.)
  6. Stir in the heavy cream (or coconut milk) and nutmeg if using. Taste and adjust salt and pepper. If too thick, add a splash more broth or water.
  7. While the soup simmers, melt the butter in a small skillet over medium heat. Swirl occasionally until the butter foams, then the foam subsides and brown specks form at the bottom (about 4-5 minutes). Add the fresh sage leaves; they will sizzle and crisp in about 30 seconds. Immediately remove from heat and pour into a small heatproof bowl.
  8. Ladle the soup into bowls. Drizzle each serving with sage brown butter and top with crispy sage leaves. Finish with a pinch of flaky sea salt. Serve immediately.

Notes

Don’t skip roasting the squash—it concentrates the natural sugars and prevents a watery soup. Watch the brown butter carefully; it can burn in seconds. Season in layers for best flavor. For a super smooth texture, strain the soup through a fine-mesh sieve before adding cream. The soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Make the sage brown butter fresh each time you serve.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, sage brown butter, fall soup, cozy soup, easy soup recipe

Find it online: https://tablemira.com/easy-cozy-roasted-butternut-squash-soup-with-sage-brown-butter/